Mushroom ciulama with polenta

Mushroom Ciulama with Polenta: A Delicious Dish Easy to Prepare

If you are looking for a delicious, comforting, and easy-to-make recipe, you have come to the right place! Mushroom ciulama with polenta is a perfect combination of flavors, textures, and nostalgia. This simple yet flavorful recipe will remind you of family meals where every bite is a sprinkle of love.

Preparation Time:
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 4

Ingredients:
- 500 g champignon mushrooms
- 6 green onions
- 1 red bell pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
- 200 ml liquid cooking cream
- 1 bunch of fresh parsley
- 200 g cornmeal
- Water (enough for boiling)
- 1 cube of butter

Preparation Steps:

1. Boiling the Polenta:
Start by bringing water to a boil in a large pot, adding salt to taste. Wait for it to boil well, then remove the pot from the heat. Gradually pour in the cornmeal, stirring constantly with a wooden spoon to prevent lumps. Put the pot back on the heat and let it boil for a few minutes, stirring frequently. Finally, add the cube of butter and stir until completely melted. Turn off the heat and let the polenta cool slightly, then pour it into tart molds.

2. Baking the Polenta:
Preheat the oven to 170°C. Place the polenta molds in the oven and bake for 15-20 minutes or until they develop a golden and appetizing crust.

3. Preparing the Ciulama:
While the polenta is baking, clean and wash the mushrooms. Slice them thinly. Wash the green onions and chop them into small pieces. Also, prepare the red bell pepper by dicing it.

4. Sautéing the Vegetables:
In a large skillet, add the olive oil and sauté the green onions along with the red bell pepper. Add salt and pepper to taste. Cook the mixture over medium heat until the onion becomes slightly translucent. Add the sliced mushrooms and continue to cook until the water released by the mushrooms evaporates.

5. Finalizing the Ciulama:
After the water has evaporated, add the liquid cream and let it simmer over low heat for 10 minutes. Turn off the heat and sprinkle chopped fresh parsley for an extra touch of freshness and flavor.

6. Serving:
Serve the hot mushroom ciulama alongside the freshly baked polenta. This combination will bring a touch of culinary tradition to your table, perfect for a family meal or dinner with friends.

Practical Tips:
- If you prefer a richer ciulama, you can also add some cubes of chicken or pork at the beginning of the cooking process.
- For an even more intense flavor, add minced garlic along with the green onions.
- The polenta can be made with milk instead of water for a creamier taste.

Frequently Asked Questions:
1. What type of mushrooms can I use?
You can experiment with various types of mushrooms, such as shiitake or portobello, to achieve a different flavor.

2. How can I store the polenta?
The polenta keeps well in the refrigerator for 2-3 days. You can reheat it in the oven or in a skillet with a bit of butter.

3. Is this recipe suitable for vegans?
Yes, you can adapt the recipe using plant-based cream and omit the butter.

Delicious Pairings:
This mushroom ciulama with polenta pairs perfectly with a glass of dry white wine or craft beer. Additionally, a fresh green salad with a lemon dressing will add a touch of freshness to your meal.

Nutritional Benefits:
Mushrooms are an excellent source of B vitamins, antioxidants, and minerals, contributing to immune system health. Polenta, rich in complex carbohydrates, provides lasting energy, perfect for a comforting meal.

Personal Note:
This mushroom ciulama with polenta recipe reminds me of the evenings spent around the table with family. The aroma of mushrooms and the texture of polenta created with love turn every meal into a celebration. I encourage you to try it and personalize your recipe by adding your favorite ingredients. Enjoy your meal!